Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Nonfat Greek Yogurt; 0.67 scoop Vanilla Protein Powder; 1 large Egg White; 0.7 cup Mixed Berries; 2 tablespoons Almond Flour; 0.5 teaspoon Vanilla Extract; 1 teaspoon Stevia

Greek Yogurt Protein Cheesecake with Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Baked with nonfat Greek yogurt and vanilla protein, this protein-packed cheesecake is finished with a vibrant, jammy berry compote.

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NUTRITION

Protein

41.7g

Fat

9.8g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

0.67 scoop Vanilla Protein Powder

1 large Egg White

0.7 cup Mixed Berries

2 tablespoons Almond Flour

0.5 teaspoon Vanilla Extract

1 teaspoon Stevia

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or 4-inch springform pan.
2
Mix the almond flour with a teaspoon of water and a pinch of stevia in a small bowl, then press it firmly into the bottom of the dish to create a thin base.
3
Whisk together the nonfat Greek yogurt, vanilla protein powder, egg white, and vanilla extract in a medium bowl until the consistency is completely smooth.
4
Pour the cheesecake batter over the prepared crust and tap the dish on the counter to release any air bubbles.
5
Bake for 25 to 30 minutes until the edges are firm but the center remains slightly soft.
6
Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator for at least two hours.
7
Simmer the mixed berries in a small saucepan over medium heat until they release their juices and thicken into a jammy consistency.
8
Top the chilled cheesecake with the berry compote and enjoy.